Sourdough Saga

I'm making a new sourdough starter - so this time I thought I'd document its growth.

Day 1: 9/2

Added - 120g organic whole wheat flour, 120g water
Removed - nothing
Aroma - wet wheat
Consistency - a moistened and stiff dough



Day 2: 9/3

Directions - there will be no visible change in the color or texture of the starter. Do nothing.

This was the day we spent up on the Northern Neck helping my grandparents, I have no pictures, though I assume it looked much like it did day 1, maybe a little bigger.


Day 3: 9/4



Removed - 120g starter (approx half the original amount) before feeding
Aroma - slightly wheaty, with an unknown note
Consistencey - a moist dough
Added - 60g flour, 60g water



Day 4: 9/5

(no before picture, my apologies)

Removed - 120g starter (approx half the original amount) before feeding
Aroma - cheese, more specifically, white cheddar cheese puffs
Consistency - thick pancake batter
Added - 60g flour, 60g water



Day 5: 9/6



Removed - 120g starter (approx half the original amount) before feeding
Aroma - Cheese with a trace of fresh paint
Consistency - thick pancake batter
Added - 60g flour, 60g water



"You will now have about 1 cup of active starter. (You may feel the impulse to give it a name. Give in to it . . .)"

If anyone would like to suggest a good name for my starter, I'd appreciate it. I want to give it an interesting name. Now I must keep feeding it daily for two weeks.

For the record - I have been working from "The Bread Bible" by Rose Levy Beranbaum.